Farro Salad with Butternut Squash, Pistachios and Parmesan
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Farro Salad with Butternut Squash, Pistachios and Parmesan
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 butternut squash peeled, seeded and cut into 1 inch cubes, small
- 1 cup farro
- 1 cup apple cider
- 2 bay leaf
- 1 garlic peeled and lightly smashed, clove
- kosher salt more as needed, 1/2 teaspoon
- 1/4 cup extra-virgin olive oil 2 tablespoons
- 2 tablespoons lemon juice
- 1/2 cup pistachio chopped
- 2 scallions finely chopped
- 2 cups arugula or baby kale leaves
- 1/2 cup Parmesan Cheese shaved with a vegetable peeler
- maldon sea salt for finishing, or other flaky sea salt
Instructions
- Preheat oven to 375° F. Place the butternut squash onto a sheet pan in a single layer and drizzle with 2 tablespoons olive oil. Sprinkle with kosher salt and freshly ground pepper. Toss to coat and roast for 30-35 minutes, until squash is tender and lightly browned.
- In a medium saucepan, bring farro, apple cider, 1/2 teaspoon salt, bay leaves, garlic and 2 cups water to a simmer. Simmer uncovered, until farro is tender but still has some chew and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves and garlic clove.
- In a large bowl, whisk together olive oil, lemon juice and a pinch of salt. Add the farro, squash and scallions and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, nuts and the cheese. Sprinkle flaky salt to taste.
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